Vaishali is my cousins wife. She is super talented. What can I say, everyone I know are super talented people (my peeps )
So, when we visited her last time in Pune, she made a big spread for lunch. Fish curry (next recipe), crab curry, fried prawns, some vegetables, and this raita. Everything was so good. Yumm-O rating!
So finally, I called her yesterday and took these recipes from her. This raita is made with lots of yogurt, so I cannot call the yogurt a dressing, but technically it is I guess. God Knows! Well, who cares!
Here is the recipe!
Yogurt, 2 cups, (dahi)
salt, sugar for taste
oil for the ‘tadka’
mustard seeds (raai), curry leaves (kadi patta), asafoetida (hing), green hot peppers (hari mirchi) for the tadka
boiled and chopped in small size (like corn and peas) potatoes (optional carrots, etc)
boiled sweet american corn, green peas
grated beet root
First get the vegetables ready and cooled.
For the tadka, heat the oil, add the mustard seeds, when they splatter, add the green peppers and curry leaves, and finally the asafoetida. Turn off the heat, let the tadka cool a bit. Then add it to the whisked yogurt.
Add the vegetables to the yogurt, and finally add salt and sugar as needed.
Eat it as a evening snack or part of your meal. What did I say, Yumm-O!